Vegetarian Shepherds Pie

Real food meets comfort food with this Vegetarian Shepherds Pie. Hearty, warm and tasty, it’s great for dinner and your lunch the next day…unless you have eaten it all already!

Servings: 6

2 tablespoons olive oil
½ onion, diced 
1 clove of garlic, diced
2 cups fresh mushrooms, sliced
6 carrots, chopped
2 drops Thyme essential oil
2 drops Rosemary essential oil
2 tablespoons tomato paste
2 tablespoons flour
3 cups vegetable stock
1 teaspoon salt (more or less to taste)
½ teaspoon black pepper
4 tablespoons of soy sauce
2 cups frozen peas

6 potatoes
½ cup full fat greek yoghurt
2 tablespoons butter/ ghee
2-3 tablespoons parmesan cheese



  1. Preheat oven to 200°C
  2. Peel and boil mash potatoes until tender. Drain, add Greek Yoghurt, Butter and mash. Season to taste and keep aside.
  3. In a large oven-proof frypan, add Olive Oil and cook Onion and Garlic and cook until soft and fragrant. 
  4. Add Mushrooms and Carrots and sauté until carrots are softened.
  5. Add Tomato Paste and Flour to the fry pan and stir to combine.
  6. Pour in the Vegetable Stock and Soy Sauce and scrape all of the browned bits off the bottom of the pan. Season with salt and pepper then simmer over a low heat until the sauce thickens. 
  7. Add in Thyme and Rosemary essential oils and the peas then stir though.
  8. Scoop the Mashed Potato you set aside, on top of the hot vegetable mixture and press down with a fork. Brush the potato mixture with extra butter/ olive oil, sprinkle with Parmesan Cheese and bake for 15 minutes at 180 degrees.

Tip – for extra crunch, place under the grill for a few minutes.

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